Leftover Butternut Squash Soup Ravioli

So, it's been a while since my last post, but its been a busy couple weeks.  But I'm back now, so here we go.  

I don't know about you, but I made way too much butternut squash soup for Thanksgiving.  This dish is the perfect way to use some leftover soup- stuff it in a ravioli and serve it with sage brown butter!

"Ravioli are just a delivery system for leftovers" - Mario Batali

I like my butternut squash soup very simple and clean.  I don't mess around with tons of spices and I don't use stock- just plain old water - I actually got in trouble with my great-grandmother for that, but once she tasted the soup, she got over it.  

For the soup:

Peel 2 butternut squash and cut it into rough cubes about the same size.

Peel and core 4 red delicious apples and cut them in half.

Add to a stock pot, cover with water.

Simmer for about 30 minutes covered.

Smash everything up and buzz it with an immersion blender or put it in a blender in batches and blend till smooth.

Season with salt and pepper and add a touch of cinnamon - maybe a teaspoon.

You can garnish it with some pomegranate seeds, crumpled up chestnuts or some balsamic vinegar or all of the above or enjoy the soup on it's own.

Now for the ravioli filling... simmer whats left of the soup (assuming you have any) on medium-low heat uncovered until you have a thick paste.  You'll have to stir it a bit as it thickens so it doesn't scorch.  Let it cool down a little bit.

Mix in about 1 part ricotta cheese to 3 parts butternut squash puree and some parmesan cheese.

For the pasta dough, use Mario Batali's recipe.  The man knows what he's talking about.

Roll out the dough and use a glass or cookie cutter to cut rounds

Put a teaspoon or so of filling in the center, egg wash the perimeter, cover with another round, press to get all the air out and crimp with a fork.

Boil the pasta in salty boiling water till the float and are al dente

Heat a pan with a little olive oil.  Add a clove of sliced garlic and some fresh sugar snap peas that have been washed and "stringed" (little string removed).  You could cut them in half or chop them up, but I left them whole.  Saute till crisp/tender, toss with chopped parsley and set aside.

In that same pan, melt a stick of butter, throw in some chili flakes, some chopped sage leaves and some whole sage leaves and swirl of medium heat till the butter is browned and smells toasty and nutty.  Add the raviolis. Plate 'em up and top with the sugar snap peas and some shaved parmesan.  Dig?